I was in the midst of preparing the Chicken Thighs with Polenta, Tomatoes and Proscuitto from a recent CL issue(June?) and when I got to the part that said "1 tomato,seeded, peeled and chopped," my efforts came to a grinding halt. I had no burner space to set a pan of water on to boil for the usual method of blanching tomaotes in order to peel them. I also did not want to hand peel a cold tomato with a knife. I thought - why not try popping it into the microwave for a few seconds and see if that loosens the skin enough. Well - it worked great! I simply poked my tomato with a fork first, so that it would not explode, then cooked it on HIGH for 15 second intervals until the skin loosened (it took 30 seconds total for this particular tomato). All I had to do was rub gently on the skin and it started to peel off like onion skin. Alos, the tomato was still mostly cold, so there was no waiting time before I could seed and chop my tomato for the recipe already in prgress. I set the tomato in a glass bowl, uncovered, while cooking so it would catch any leaking juices.